Summer is high season for eating, sipping...and slipping into a swimsuit. Brooke Parkhurst shares her expert tips for hosting summer soirées that won't drag guests down.

A Healthy Party Poppable

A Healthy Party Poppable

A big bowl of juicy olives on the buffet is an absolute party pleaser. What’s even better? Something a little salty, naturally sweet and perfumed with hints of citrus and rosemary. Marinated cherries have an edge over olives for their unexpected combination of flavors. The plump, seasonal beauties are a taste of early summer. Pass them around in a pretty white bowl and watch them disappear!

Hey, Good Lookin'!

Hey, Good Lookin'!

It’s easy to think that a good party dish has to include expensive ingredients or half a dozen spices. Snap out of it! (That’s what my husband tells me, anyway.) The secret of great chefs is to invest in beautiful, fresh produce and let it "speak" for itself. Let the radishes taste like radishes, the carrots like carrots, etc.

For my favorite French bar snack, I leave the radishes raw, and then gently rinse, dry, and cut them as I would an apple. A drizzle of my best olive oil, a sprinkle with sea salt, and they're ready for eager fingers. Carrots improve with a little oven love. Toss 2 cups of washed and peeled carrots with a tablespoon of honey, a sprinkle of kosher salt, and a twist or two of pepper. Roast in a 375 degree oven until barely tender, remove and sprinkle with two teaspoons chopped cilantro.